Golden Turbot Fillets with Cardoons and Lime

Clean the cardoon stalks by removing their filaments with a potato peeler. Then slice them into thin strips and put them in ice water with lemon for 3...

Levels:Medium

List of Ingredients

1 of turbot

4 of cardoon stalks

2 of limes

2 of eggs

Flour

Lemon

Extravirgin olive oil

Salt

Method

1

Clean the cardoon stalks by removing their filaments with a potato peeler. Then slice them into thin strips and put them in ice water with lemon for 30 minutes so that they don’t blacken and curl. Drain them well and toss with oil, salt and the juice and grated zest of the limes. Fillet the turbot and remove its skin. You should get 2 larger fillets and two smaller ones for a total of about 1 pound. Halve both the large fillets and small fillets. Flour them and pass them in an egg beaten with a pinch of salt. Fry the fillets with a tablespoon of oil in a hot pan for a few minutes per side. Dry them on paper towels. Place two half fillets on each plate and accompany them with the cardoon curls served in separate bowls. Decorate as you like with thin slices of lime.